Tonight we enjoyed yet another wonderful meal from Sheet Pan Suppers, by Molly Gilbert, which I cannot recommend highly enough. This recipe for Tilapia Tacos with Mango Salsa (scroll way down) was a great light dinner, very flavorful, and since it uses the broiler it didn’t heat up the kitchen much at all. (I can also vouch for the second recipe on that page, which I’ve made using the same substitution of broccoli crowns instead of broccolini.)
I played with the proportions on this one. Instead of the 6 fillets of tilapia called for, I just got two. I used three eight ball zucchini (they look just like you’d think, so cute!), which is probably slightly more than the recipe calls for. I made about as much sauce as called for, with the exception of using probably half the cilantro (though only because that’s all I could get at the grocery store) and just a splash of olive oil.
You could really do a lot of this ahead of time – the tilapia could marinate in the sauce, and the salsa will hold up just fine. Preheat the broiler while you prep the zucchini and you’re good to go.
You could also prep the tilapia using this sauce and serve it on its own with whatever veggies you like, or use it as the protein in a taco salad. The sauce would also be great with tofu or chicken.